1 1/3 cups (225g) long-grain
rice, washed, soaked in cold water for 30 minutes
and drained
salt
2 cups (450ml) water
1 1/2 tsp salt
2 tbsp vegetable oil
2 medium onions, shopped
1 2/3 cups (225g) finely
shopped cooked ham
2 tbsp petits pois
2 medium tomatoes, blanched,
peeled and quartered
1 1/3 cups (225g) frozen peeped
shrimp
1 tbsp soy sauce
1 egg, lightly beaten
Method:
Put
the rice into a saucepan and pour over the water and
1 teaspoon of salt. Bring to the boil, reduce the
heat to low and cover the pan. Simmer for 15 to 20
minutes, or until the rice is cooked and tender, and
the liquid has been absorbed. Remove from the heat.
Heat
the oil in a large saucepan. When it is hot, add the
onions and fry, stirring occasionally, until they
are soft. Stir in the ham, petits pois, tomatoes,
shrimps and remaining salt and cook for 1 minute.
Stir in the cooked rice and cook for 2 minutes,
stirring constantly. Add the remaining ingredients
and stir-fry of 2 minutes.
Transfer the mixture to a warmed serving bowl and
serve at once.
Rice Recipes -
Fried Rice (Chow Fan)
